Besto Kashar Cheese Cultures are specifically selected to provide the characteristic flavor profile and textural structure that traditional Turkish Kashar should possess. Our cultures rapidly bring the curd to the ideal pH value for the scalding process, while giving the cheese a full body and smooth texture during the ripening stage. Our strains with high heat resistance maintain their activity during scalding, ensuring standardization.
Thanks to strong proteolytic activity, your cheese will not crumble when sliced and will maintain its smooth and elastic structure for a long time.
Ensures equal distribution within the curd, guaranteeing the same level of firmness at every point of the cheese block.
Supports the formation of that intense and characteristic milk aroma unique to Kashar cheese.
Optimizes the acidification process, speeding up the production cycle and increasing operational efficiency.
| Product Type | Culture Blend | Aroma Intensity | Application Advantage |
|---|---|---|---|
| Fresh Kashar Cheese | Thermophilic Strains | Medium - Sweet | Fast packaging and ready for sale in short time |
| Aged Kashar Cheese | L. Helveticus Supported | Intense - Sharp | Stable flavor profile during long ripening |
| Toast Cheese | High Melting Capacity | Mild | Excellent fluidity and low oil separation |
| Braided & Cecil | High Elasticity Providers | Fresh | Easy fiber separation and ideal flexibility |
You can get support from our expert food engineers to choose the right culture based on your scalding temperature, salting method, and target shelf life.
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